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Recipes
Rosemary Roasted Potatoes
By Cubby
Preheat the oven to 400 degrees F
- 8 ounces new potatoes
- 3 cloves garlic, smashed
- 1 sprig fresh rosemary, leaves finely chopped
- Kosher salt
- Extra-virgin olive oil
Spicy Shrimp Skewers
By Cubby
Directions Stir together the lime juice, honey, soy sauce, and oil in a large bowl
- 1/3 cup lime juice
- 1/3 cup honey
- 1 teaspoon soy sauce
- 1 teaspoon vegetable oil
- 2 tablespoons Jamaican jerk seasoning
- 3 dashes hot pepper sauce
- salt and pepper to taste
- 2 pounds large shrimp, peeled and deveined
- 12 wooden skewers, soaked in water for 1 hour
Apricot Couronne
By Cubby
Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other
- For the dough
- 250g/9oz strong white bread flour, plus extra for dusting
- 5g salt
- 7g/⅓oz instant yeast
- 50g/1¾oz unsalted butter, softened, plus extra for greasing
- 105ml/3½fl oz milk
- 1 free-range egg, lightly beaten
- For the filling
- 90g/3¼oz unsalted butter, softened
- 70g/2½oz light muscovado sugar
- 120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice
- 35g/1¼oz plain flour
- 60g/2¼oz raisins
- 65g/2¼oz chopped walnuts
- 1 orange, zest only
- To finish
- 50g/1¾oz apricot jam
- 200g/7oz icing sugar
- 25g/1oz flaked almonds
Chantilly Cream
By Cubby
Combine all ingredients in mixer
- Cream 1/2 quart
- Sugar 3 ounces
- Vanilla 1 teaspoon
Chicken-Corn Chili
By Cubby
Heat the olive oil in a large pot over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
- 1 4-ounce can chopped green chiles, drained
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
- 1 cup frozen corn, thawed
- 1/2 cup chopped fresh cilantro
- 1 cup shredded monterey jack or white cheddar cheese
- Sour cream and cornbread, for serving (optional)
Baked Fried Green Tomatoes
By Cubby
For the tomatoes: Preheat the oven to 375 degrees F
- Tomatoes:
- 1 cup all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons Cajun or Creole seasoning
- 2 cups panko breadcrumbs
- 1 cup buttermilk
- 3 large unripe (green) tomatoes, sliced into 1/4-inch-thick slices
- Nonstick cooking spray, for the tomatoes
- Cajun-Spiced Aioli:
- 1 clove garlic, minced
- Fine sea salt
- 1 large egg yolk (from a pasteurized egg)
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1/4 cup neutral oil, such as canola
- 1/2 teaspoon Cajun seasoning
Grilled Salmon Cobb Salad
By Cubby
Preheat a grill to medium high
- 3 large eggs
- 1 1 -pound piece skinless center-cut salmon (preferably wild)
- 1/2 teaspoon grated lemon zest, plus the juice of 1 lemon
- Kosher salt and freshly ground pepper
- 3 tablespoons white wine vinegar
- 1/2 shallot, chopped
- 2 tablespoons finely chopped fresh tarragon
- 1/2 cup extra-virgin olive oil
- Vegetable oil, for brushing
- 2 heads romaine lettuce, halved lengthwise
- 2 avocados, halved, pitted and peeled
- 2 ears of corn, shucked
- 1 cup fresh basil, torn
- 1/2 cup roughly chopped fresh dill
- 1 1/2 cups cherry tomatoes, halved
- Chopped fresh parsley for topping
Angel Food Cake with Lemon Curd
By Cubby
Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven
- For the cake
- 125g/4½oz plain flour
- 300g/10½oz caster sugar
- 10 large free-range egg whites
- 2 large lemons, grated zest only
- 1 tbsp lemon juice
- 1 tsp cream of tartar
- ½ tsp salt
- For the lemon curd (this recipe makes more lemon curd than you need)
- 10 large free-range egg yolks
- 400g/14oz caster sugar
- 4 large lemons, juice only (approximately 200ml/7fl oz)
- 2 large lemons, grated zest only
- 175g/6oz unsalted butter, cubed
- 2 passion fruit
- For the topping
- 300ml/10fl oz whipping cream
- ½ tsp vanilla extract
BBQ Remoulade
By Cubby
Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl
- 3/4 cup mayonnaise
- 1/4 cup whole-grain mustard
- 3 tablespoons prepared BBQ sauce
- 3 cornichons, finely diced
- 2 green onions, green and pale green parts, finely diced
- Salt and freshly ground black pepper
Goudarooni
By Cubby
Make the dough: Make the dough: Combine oil, sugar, yeast, and 1¼ cups water heated to 115° in the bowl of a sta...
- For the dough:
- 1/2 tbsp. olive oil, plus more for greasing
- 1/2 tbsp. sugar
- 1 (1/4-oz.) packet active dry yeast
- 4 cups "00" flour, preferably Caputo Pizzeria Flour, plus more for dusting
- 1 tbsp. kosher salt
- Fine semolina, for dusting
- For the filling:
- 1 1/2 lb. Yukon gold potatoes, peeled and thinly sliced
- 1/2 cup olive oil
- 1 tsp. granulated garlic
- Kosher salt and freshly ground black pepper, to taste
- 1 medium yellow onion, finely chopped
- 1 1/2 lb. ground beef
- 1 (6-oz.) can tomato paste
- 1 tsp. dried basil
- 1/2 tsp. crushed red chile flakes
- 1/2 tsp. sugar
- 2 cups shredded mozzarella cheese
- 1 cup grated pecorino romano cheese